“A low-fat veggie pie, high in taste.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender - don't let the water boil or the potatoes will break up.
  2. Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until starting to go golden - about 4-5 minutes. Remove 2 tbsp of onion mixture and set aside.
  3. Add the eggplants to the pan. Cook gently, stirring now and then, for 6-8 minutes, until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato paste and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish. Drain the potatoes, pile on top of the eggplant mixture and sprinkle over the reserved onion mixture. (At this stage it can be frozen for up to one month.)
  4. Bake for 30-35 minutes until nicely browned on top. Serve with broccoli or a salad.

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